Blackeyed Pea Soup

Recipe Ingredients

3 cups	711ml	Dried blackeyed peas
3 tablespoons	45ml	Unsalted butter or vegetable oil
3		Onions - diced
2		Garlic cloves - peeled, chopped
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/2 teaspoons	7.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Red pepper flakes
1 teaspoon	5ml	Salt
6 cups	1422ml	Chicken stock or water - (to 8 cups)
2		Tomatoes - peeled, seeded,
		And diced
1 tablespoon	15ml	Brown sugar
1		Oregano leaves - roughly chopped
		Plain yoghurt - for garnish

Recipe Instructions

Place beans in a saucepan and cover with a generous quantity of water. Bring to a boil and cook, uncovered, until beans are tender, about 1 hour.

Meanwhile, melt butter in a heavy-bottomed stockpot, add onions and cook until golden brown, about 5 minutes. Add garlic and cook 2 more minutes. Add dry spices and fry gently until aromas are released.

Drain excess water off beans and add to stockpot, along with salt and stock or water. Cook gently over low heat until flavors are combined, about 20 minutes. Add tomatoes, brown sugar, and oregano, and cook an additional 10 minutes. Serve hot garnished with plain yogurt.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A36 broadcast 12-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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